Save on Pinterest

Spicy Beef with Peppers

Total Time

Prep/Total Time: 25 min.

Makes

4-6 servings

Meet the Cook: I've enjoyed cooking and baking since I was just a girl - and my husband and I now have eight grandchildren! But this recipe is actually his. He's a meat cutter, and we'll have this dish as often as once a week (it's as good, if not better, reheated). We've made this for family dinners, picnics, potlucks...it's so popular I make sure I have a copy of the recipe to pass out. -Patricia Ann Fredell, Orion, Illinois

Ingredients

  • 2 tablespoons cornstarch, divided
  • 4 tablespoons dry sherry or beef broth, divided
  • 4 tablespoons soy sauce, divided
  • 1 garlic clove, minced
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • 1 pound beef top sirloin steak, thinly sliced
  • 1/2 cup cold water
  • 3 tablespoons canola oil, divided
  • 1 green pepper, sliced
  • 1 sweet red pepper, sliced
  • Cooked rice or chow mein noodles

Directions

  1. In a small bowl, combine 1 tablespoon cornstarch with 2 tablespoons sherry, 2 tablespoons soy sauce, garlic and pepper flakes. Add beef and toss to coat. Set aside.
  2. In another bowl, combine water with remaining cornstarch, sherry and soy sauce. Set aside.
  3. In a wok or skillet, heat 1 tablespoon oil on medium-high. Add green and red peppers; stir-fry 3 minutes. Remove peppers to a platter.
  4. Add remaining oil and half of the beef; stir-fry until no longer pink. Remove and stir-fry remaining beef.
  5. Return peppers and beef to pan. Stir cornstarch mixture and add to pan; bring to a boil, stirring constantly. Cook 1 minute or until thickened. Serve with rice.

Recommended Video